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Messages - Lellyj
16
« on: February 21, 2015, 09:52:06 pm »
Toasted sesame seed oil finally found ...at Aldi of all places! Yet to try.
17
« on: February 08, 2015, 12:43:55 am »
Thanks for that Judy, will keep looking. Made this again, this time with a fresh packet of Szechuan pepper corns and it was even more tasty. (I also had some peppercorns in my drawer for a long time and I think investing in a new pack will be worth it as I will probably make this quit often) 
18
« on: January 26, 2015, 10:25:53 pm »
I made it again last week and served it with Alyce's QFIT tropical sorbet. It was delicious and great with the tropical sorbet which was quite tart.
19
« on: January 26, 2015, 12:10:17 am »
This was a convenient way to make fried rice. I used medium grain calrose rice. Would be interested to know what others have used. I added chicken to make it a meal, rather than a side dish. 
20
« on: January 26, 2015, 12:05:15 am »
Thanks for your kind words and encouragement, Chookie and Cookie and for the heads-up about the Women's a Weekly book. I am persevering with 5 2 for now, although Thursday at school will be the real test! Some things that have worked well on our fast days are asian greens steamed in the Tmx with 1 tbs of Ayam sauce (29 cal). Haven't used my varoma much before). I also made a version of Nico's Orange and fennel salad dressed with orange juice whole grain mustard and I teaspoon of EVOO per serve. We had it with some marinated bbqd gummy shark and it was delicious. 
21
« on: January 25, 2015, 11:47:10 pm »
I made the aioli only to serve with bbq steak, everyone loved it.
22
« on: January 25, 2015, 11:30:50 pm »
 I made a modified version of this salad, and dressed it with a orange juice, whole grain mustard and just a teaspoon of EVOO per serve so we could eat it on the 5 2 fast diet. If you like raw fennel, as I do, the Tmx is a great way to prepare it. Processing for 1 second on speed 5 really works. There were still a couple of biggish chunks, that I fished and returned to the jug and chopped for 1 more second. I thought the texture was great. We ate this salad with some marinated gummy shark. Stil trying to figure out Tap-a-talk, hope this is posting where I think it is! Linked JD
23
« on: January 25, 2015, 11:18:35 pm »
I made this salad (and some individual frittatas and also the watermelon fetta salad from Quick fix for every occasion) to take to our picnic when we went to a play in the a Botanic gardens. It was delicious and quite substantial. I only used one chilli in the dressing as I worried that it would be too spicy for our teenaged children, but next time I will use both. I bought the correct red rice the second time I went to the Asian Grocery. (The first time I accidentally bought "red yeast rice" which is a fermented rice product). The red rice has a great texture. I still haven't been able to find toasted sesame seed oil, even though I've asked at two different stores. I used a little less ordinary sesame oil with some toasted sesame seeds instead. I would be interested to see if anyone else has found it. Anyway, a delicious, healthy meal that I'll definitely make again. I really love the way thermomix shreds chicken.
24
« on: January 17, 2015, 01:36:43 am »
I hope you enjoyed it Cookie.
25
« on: January 17, 2015, 01:35:29 am »
Cookie I think that you have done a good job to only regain 6 kg over 8 years, as in the past I had lost 17 kg then gained them all back plus more the minute I stopped dieting. Even with gaining 12 kg over 6 years, at least I must have made some permanent changes to my lifestyle. But now I need to turn things around while I still can!
Like Chookie, I lost 1 kg in my first week of 5 2, which is great. I went out for lunch yesterday on one of my "feed days" and ate a bit too much, and also had a few too many glasses of wine one night and I feel a bit depressed and worried that I've "blown" it--it is hard to get over that dieting mentality that it is all or nothing. I will press on this week and then assess if I can continue when school goes back. I am a bit worried that I won't have the energy to fast when dealing with all my little preppies and my husband doesn't want to fast on weekends.
26
« on: January 13, 2015, 12:22:10 am »
I'm not sure how others peel and clean their corn, especially getting rid of the silk however I came across this method but didn't use it (thought I didn't have time but I probably did) so did it without the microwaving part but you need to do that part.
http://www.instructables.com/id/How-to-never-shuck-corn-again/step3/Sliding/
I am going to make this tonight, but when I was reading this thread to review the recipe, I came across this link courtesy of Tasty and gave it try. OMG this is life-changing! I LOVE fresh corn. I HATE removing the corn silk! I will use this method every single time I cooked corn. 5 mins is way too long for my microwave. After 3 the corn was quite cooked, so I am going to experiment with shorter cooking times that will hopefully help me remove the silk and also have relatively uncooked corn. Thank you Tasty for sharing this great tip.
27
« on: January 12, 2015, 12:27:45 pm »
This was quick and tasty. I only had 50g of ginger and that was fine. I think it is important not to "over pulse" the beef at the end as it could easily become paste, and I probably held the turbo button a fraction too long, wouldn't want it any more minced!
Served rolled up in lettuce leaves with out the horseradish cream, this recipe worked out to be about 210 calories, so it was great for a "fast day" on the 5:2 plan. I have half left for next time!
I am loving this book.
Linked JD
28
« on: January 12, 2015, 12:06:10 pm »
Hi All
Was interested to find this thread since re-connecting with the forum. My husband has half-heartedly been doing 5 2 for some time and has lost a little weight, but mainly had been having red wine on his fast days! I was very skeptical about the whole thing, even though I saw Michael Mosley's documentary. However, recently I have caught up with two friends who have both lost a fair bit of weight on the program and profess to feel in better health than ever. One of them, for example, has found he no longer suffers from gout. This sparked my interest. 6 years ago I lost 33 kg on weight wachers, but over the past 6 years, I have gained about 12 kg back and I just don't seem to be able to get motivated to stick to ww again. While I was certainly interested in 5:2, I really didn't think I would be able to stick to it but in early December I had to fast for the day before an operation and I found it less difficult than I thought. Since then I have read the 5:2 book and have just completed my second fast day, haven't weighed myself yet, but so far so good! I have found the first two fasting days quite manageable. I have had a green smoothie in the morning, some skim milk in a latte and some miso soup or broth and then a main meal with my husband in the evening. The first night I made a modified version of QFIT beetroot and fetta salad with some lean beef and tonight I made the gingered beef also from QFIT (no horse radish cream, though!) served wrapped in lettuce leaves and some edamame. I will enjoy investigating all the recipes, web sites and apps mentioned in this thread, thanks.
29
« on: January 11, 2015, 04:32:48 am »
Like Greyhound Mum my tart didn't set in the specified time so I put it in the oven for quite a while longer and by the time it cooled down in the fridge and it was just set, but because I cooked it longer, I thought the pastry was overdone. I wondered if it was because I used fresh cherries--only had 500g not 680 as specified in the book, but they were very plump and juicy and barely fit in the tart tin, and therefore could not fit the whole quantity of the filling in. Also the cherries were very sweet, so there wasn't the contrast of sweet and tart Cookie mentioned. Might try another time with Morello cherries, maybe.
30
« on: January 11, 2015, 04:17:32 am »
I thought I had read all the reviews of the dishes I planned to cook from For Food's Sake, but alas didn't read this one, so of course my seafood was underdone when I made this dish on New Years Eve. I did increase the steaming time, but also because I haven't used my varoma much, I didn't know weather to pile all the seafood into the dish, or spread some of it out on the tray. I decided to do the latter, which was obviously wrong, as some of the seafood was cooked and some still raw after another 10 minutes. I was disappointed given that I had spent a fair bit of money on the seafood. Now I have read this review, I will give it another go sometime. The dressing was nice, but I prefer the Vietnamese dressing from the dinner spinner Chicken salad recipe, which I often use for salads and rice paper rolls, so if I try steaming seafood for a salad again, I will probably use that.
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